Cannellini and Penne Soup

recipe
Dried pasta and canned beans are ever-ready to pair up in hearty main dishes that satisfy in a hurry. The traditional Italian pasta e fagioli (pasta and beans) sets a fine standard. Both pasta and beans absorb liquid as they stand, so if dinner isn't served as promptly as you'd planned, you may need to add a little more broth to this lean, quick main dish.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 471
Caloriesfromfat 21 %
Protein 30 g
Fat 11 g
Satfat 3.6 g
Carbohydrate 59 g
Fiber 8.4 g
Sodium 1152 mg
Cholesterol 45 mg

Ingredients

1 pound low-fat mild turkey Italian sausages, casings removed
1 onion (1/2 lb.), peeled and chopped
4 cloves garlic, peeled and pressed
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 can (8 oz.) tomato sauce
1/2 cup dry red wine
1 teaspoon dried oregano
8 ounces dried penne pasta
3/4 pound arugula (about 10 cups)
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
About 1/2 cup shredded parmesan cheese
Pepper

Preparation

1. In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.

2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.

3. Rinse, drain, and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.

4. Ladle into bowls and add cheese and pepper to taste.

Note:

September 2001
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